- 1 leftover roast chicken carcass or chicken bones equivalent to one small or medium sized chicken, (purchased roasted or cooked at home)
- 1 onion, peeled and loosely chopped
- 1 rib celery, roughly chopped
- 1 carrot, roughly chopped (no need to peel)
- 1 bay leaf
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- 2 ½ tsp sea salt
- 1 tsp fresh thyme, or ½ tsp dried
- 20 cups water
- Fresh ground black pepper
After removing all edible meat from the chicken, put the bones, skin, cooking juices into a 6-7 quart pot with tight fitting lid. Add onion, celery, carrot and spices plus 20 cups of water.
Bring to boil over high heat, then reduce heat to medium and continue at medium boil for 20 minutes until temperature reaches 200° F. Check temperature frequently during boiling stage to be certain temperature is maintained. Place lid on pot during last 2-3 minutes of cooking to heat lid thoroughly.
Place pot in Wonderbag, and let stand 7-8 hours (or overnight). At end of cooking time, open bag, check temperature immediately to be certain stock measures 140° F or higher.
Remove pot from Wonderbag, and pour stock through a fine sieve to remove all herbs and bones. For maximum flavor use back of large spoon to press as much liquid as possible from meat and bones. Add additional salt and pepper to taste.
Refrigerate or freeze the stock for future use.